Curried Carrot Coconut Soup
Photo by Thomas J. Story; written by Amy Machnak
We’d serve this with warm naan bread. If you don’t have curry paste, you can use curry powder instead; just add it after sautéing the onion so it doesn’t burn.
This recipe, and others like it, can be found in the article “These Vegetarian Soups and Stews Are the Equivalent of a Warm Hug.”
How to Make It
Step 1
1
Melt butter in a large saucepan over high heat. Cook onion, garlic, curry paste, cayenne, and salt until fragrant, stirring often, about 2 minutes. Add carrots and broth and cook, covered, until carrots are very tender, about 12 minutes.
Step 2
2
Purée soup until very smooth, using a blender and working in batches. Stir in coconut milk and heat until hot. Mix yogurt and cilantro in a small bowl. Serve bowls of soup with a dollop of yogurt.
Step 3
3
*Find in grocery stores' Asian-foods aisle.
Step 4
4
Note: Nutritional analysis is per 1 1/4-cup serving.
Ingredients
1 tablespoon butter
1/2 small onion, chopped
1 garlic clove, minced
2 teaspoons yellow curry paste*
1/4 teaspoon cayenne
1/2 teaspoon kosher salt
1 pound baby carrots, chopped
2 cups reduced-sodium chicken broth
1 can (15 oz.) coconut milk
1/4 cup plain whole-milk yogurt
3 tablespoons finely chopped cilantro
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